Chicken breast chunks and mixed veg parcels with Parmesan and rosemary parsnip chips and gem lettuce salad

Came home from work today and all I had in my fridge was lots of vegetables and chicken breast chunks. Not really feeling like cooking up a stir fry, I came up with and idea of throwing everything into one bag and chucking it into the oven, so that I had spare time to get on with other things. And I think it worked. This simple and cost effective recipe will help you use up veg that could otherwise be left at the back of your fridge, forgotten until it goes bad and save you some valuable time. As messy as it looks, it was delicious. 

What is more, there is nothing bad in it for you. It is full of nutrients and vitamins and packed with protein.

CHICKEN BREAST CHUNKS AND MIXED VEG PARCEL WITH PARMESAN AND ROSEMARY PARSNIP CHIPS AND GEM LETTUCE SALAD

• Marinate the chicken breast chunks in your favourite herbs and spices. I used paprika, basil, black pepper, garlic and a bit of salt.
• Get your parsnip chips going: cut raw parsnips into chunks and par boil them briefly.
  
  Then spread them on a flat roasting pan, sprinkle with rosemary, rock salt and parmesan and drizzle with olive oil. Roast in 200 degrees for about 30min, or until golden.
  
• In the meantime prep your vegetables. Almost any veg would do. This time I used cauliflower, green pepper, asparagus, green beans, courgette and mushrooms. Cut them into bite sized chunks.
• Prepare your baking paper by cutting out heart shaped parcels.
  

• Now fill your parcels with a portion of the marinated chicken breasts and the prepared vegetables. Arrange the filling in the middle, leaving enough paper on the edge to wrap it up later. Add a bit of salt and pepper to taste and drizzle with the smallest amout of olive oil. 
• Then wrap them tightly with the filling-free paper edges so that they look like giant pasties or dumplings and arrange on a flat roasting pan.
  
  
  
  
  Put them into the oven together with the roasting parsnips and cook for around 20-25min.Now prepare the gem lettuce salad: boil the corn on the cob with a bit of butter and salt, when soft, cut it off the cob. Saute the gem lettuce leaves on a large pan. Sprinkle with sweet corn and drizzle with fresh pesto and yoghurt dressing. Add a tomato for colour.  
•   Serve everything hot.